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    You are in: Home / Cookbooks / My low fat dessert recipes
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    25 recipes in

    My low fat dessert recipes

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    bluemoon downunder

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    This cookbook will be having new recipes added to it during the Healthy Challenge! And thereafter!
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    Crock Pot Cherry Cobbler
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     14 Reviews |  By bluemoon downunder

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    The cobbler takes its name from the biscuit dough crust on top - it is rough looking or 'cobbled'. The Dictionary of Americanisms traces the first instance of the word cobbler (as it applies to a pie dish) in print to 1859: "Cobbler...a sort of pie, baked in a pot lined with dough of great thickness, upon which fruit is placed." This is a C21st version of the cobbler, adapted from Betty Crocker's 'Slow Cooker Cookbook'. A delicious cobbler which you can make in minutes and have ready just when you need it without heating up the kitchen, or having to check it in the oven when you're preparing or enjoying your main course. Using your crock pot for desserts is a fabulous way to simplify meal preparation, particularly when you have guests. This recipe can easily be varied to make other cobblers: using berries, peaches or apples, or by combining perhaps raspberries and strawberries or apples and peaches.

    Recipe #133293

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    Crock Pot Baked Apples
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     9 Reviews |  By bluemoon downunder

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    Old-fashioned comfort food that looks after itself until you're ready to serve it! Enjoy Baked Apples in summer without heating up the kitchen, or at any time of the year. Adapted from a recipe in Betty Crocker's "Slow Cooker Cookbook". If you are planning to make this recipe, please read Rita's experience with this recipe, and my notes below.

    Recipe #133458

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    Banana Pecan Pancakes Served With Berries
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     8 Reviews |  By bluemoon downunder

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    Delicious, moist, potassium-rich banana and pecan pancakes with a blend of cinnamon, vanilla and orange. A healthy flavoursome choice for breakfast, brunch or supper, topped with raspberries, strawberries, blackberries or blueberries or with Dancer^'s Banana Lemon Sauce for Pancakes #80841. And if you've never made pancakes before, don't be intimidated: give them a go! I've tried to provide very full instructions for those who haven't yet ventured into the wonderful world of pancakes. Experienced pancake-makers: please just ignore that extra detail in the instructions. You probably don't need any instructions anyway! Adapted from a recipe on an "All-Day Energy" recipe card from Rodale.

    Recipe #119418

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    Mini Honey Cheesecakes
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     7 Reviews |  By bluemoon downunder

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    A recipe I found in a 2002 copy of the Australian magazine "Super Food Ideas". I haven't made it yet but I'm posting it here for safekeeping and because I couldn't find anything similar already posted. From the accompanying picture, these look like cakes (something like Greek lemon cakes) rather than what normally comes to mind as cheesecakes. They sound really easy to make, I love the sound of the ingredients and they certainly sound worth trying! The estimated preparation and cooking times below do not include cooling time.

    Recipe #133560

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    Strawberry Sorbet
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     6 Reviews |  By bluemoon downunder

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    I have not made this recipe - alas, I do not own a Gelateria! - but just reading the simple combination of flavours, this sorbet sounds just SO delicious. A strawberry sorbet which combines the sweetness of strawberries with the tartness of limes. If you really are a diehard sweet tooth, use orange juice instead of lime juice, or a blend of orange and lime. This is a Sunbeam recipe, and you need a Sunbeam Gelateria - or a similar appliance - to complete the final step of the recipe. The 'cooking time' listed below is the time taken by the Gelateria to turn the mixture into sorbet. NOTE added July 2008: It's great to see that Zaar chefs have successfully made this recipe without Sunbeam's efforts to tell them that they needed a Sunbeam Gelateria to make it! Well done! When summer comes next, I shall certainly be trying it!

    Recipe #121994

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    Microwaved Apples With Orange and Strawberry Sauce
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     5 Reviews |  By bluemoon downunder

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    Another quick and easy recipe – how useful they are! – I’m adding in the eleventh hour before the 2005 Let’s Get Fresh and SWAP - Recipe Swap because I couldn’t find anything like it on ZAAR. This is my adaptation of one of Huey's recipes. Iain Hewitson is an Australian cook, better known as Huey, who runs Tolarno’s restaurant in Melbourne and hosts a popular TV cooking show. He is also the author of several cooking books. If serving for breakfast or brunch, you may want to omit the Cointreau.

    Recipe #122575

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    Peach and Prosecco Ice
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     5 Reviews |  By bluemoon downunder

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    This simply elegant ice, a mix of peach nectar and Prosecco, has been made famous at Harry's Bar in Venice. Serve it in flutes and top with Prosecco for a lovely aperitif. It is also good on its own, especially between courses. From the May 2005 issue of Bon Appétit. The 'cooking time' is, of course, the 'freezing time'. It takes no more than 10 minutes to make! I've made this with mangoes and it is a recipe that you can certainly have fun with, making with your favourite fruits.

    Recipe #124841

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    Chinese Almond Cookies
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     5 Reviews |  By bluemoon downunder

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    Adapted from a recipe I found in Rodale's 'All Occasion Cookies: 100 Fast and Fabulous Treats', and which I have posted for the 2005 Zaar World Tour. I deliberated for some time over whether or not to post this recipe - there are a handful of similar recipes already posted - but so often it's the small differences between recipes, be it in the ingredients or in the instructions, that make the end results very different. Serve after a Chinese meal, as part of a Chinese New Year Banquet or at any time as a dessert or snack.

    Recipe #137444

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    Goat's Cheese, Avocado & Smoked Salmon Cups
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     4 Reviews |  By bluemoon downunder

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    Delicious, low-fat and really quick to make appetisers - they can be ready in less than 20 minutes. Or they can be fully prepared ahead, and assembled when you are ready to serve them. And it's a recipe that can easily be doubled. I found this recipe in the November 2005 issue of the Australian magazine 'Table: easy family food for everyday of the week', and I'm posting it for the 2005 Zaar World Tour.

    Recipe #140896

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    Brandy Snaps
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     4 Reviews |  By bluemoon downunder

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    A classic and somewhat old-fashioned Australian dessert which, in 2005, you are unlikely to come across in Australian city restaurants. I was recently delighted to find them on the menu in an Australian country pub, somewhat off the beaten track and I am posting this recipe, for the 2005 Zaar World Tour, from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'.

    Recipe #139041

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    Trick and Treat Muffins
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     4 Reviews |  By bluemoon downunder

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    Muffins designed to trick children into eating some fruit and vegetables. Children think they are having a delicious, moist chocolate treat. In fact they are eating low fat muffins containing apples and beetroot. And when do you confess your deception? Perhaps at their twenty-first birthday party? Or when they leave home, when you give them the recipe? Or if there are other younger children still being deceived, perhaps this is best shared privately. Like the truth about Father Christmas, the Easter Bunny and the Tooth Fairy. Adapted from a recipe on the Simply Great Meals Recipe Club website.

    Recipe #125634

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    Crunchy Yoghurt and Raspberry Pears
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     3 Reviews |  By bluemoon downunder

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    Begin the day with a really quick to make, energy-injecting, healthy LOW GI breakfast. If there's one meal a day that you'll really feel the benefits of its being low GI, it's breakfast. Great for shaking off weekday sluggishness after late nights on Zaar. Adapted from Jody Vassallo's 'Health for Life: Low GI'. The pears can be prepared in advance. When fresh pears are looking pretty ordinary, I use canned pears. Jody Vassallo is an Australian chef and nutritionist who has been writing cookbooks for the past ten years and is the author of the highly successful marie claire style series recipe books.

    Recipe #123094

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    Ouzo-Poached Cherries With Waffles
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     2 Reviews |  By bluemoon downunder

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    One of several recipes which were part of an article about using ouzo as an ingredient in Greek recipes, from the October 2005 issue of the cooking magazine 'Australian Good Taste', posted for the 2005 Zaar World Tour. I have posted the other recipes separately: Recipe #139433, Recipe #139459, and Recipe #139460.

    Recipe #139444

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    Summer Berry Sabayon
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     2 Reviews |  By bluemoon downunder

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    One of the recipes of the month - March 2005 - in the BBC Good Food magazine.

    Recipe #122250

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    Fresh Mint, Lemon & Yoghurt Ice Cream
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     2 Reviews |  By bluemoon downunder

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    NOT a recipe for the faint-hearted! Unless you have an ice cream machine, there is some whisking to be done throughout the freezing period, but that just means making it on a day when you're going to be home, and keeping your eye on the time! You don't have to sit with it constantly! I've not made this yet, but it really sounds well worth the forward-planning! I found this recipe in the October 2005 issue of the Australian magazine 'Delicious'. It's Belinda Jeffrey's recipe, her first recipe in this magazine in a section called "fresh start". She says at the beginning of the recipe "Begin this recipe the day before"! Well, yes, you'd need to! This ice cream sounds so delicious - I just love the inclusion of Greek-style yoghurt, absolutely my favourite yoghurt! I'm posting it here for the 2005 Zaar World Tour, as a Greek and as an Australian recipe. Preparation times are rather difficult to calculate: it really does depend on how many times you decide to repeat step 8! I've based my calculation on the minimum preparation time required. I think pistachio nuts would taste great in this recipe, perhaps 1/4 cup, added at the final whisking stage.

    Recipe #139959

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    Passionfruit Saucing Pudding
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     2 Reviews |  By bluemoon downunder

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    A delicious passionfruit flavoured oozy, gooey saucy pudding. Emailed to me this morning from the Simply Great Meals Recipe Club, so I have not tried this, but it sounds like a simple flavoursome family dessert and it's quick to make.

    Recipe #124679

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    Chocolate Hazelnut Biscotti
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     2 Reviews |  By bluemoon downunder

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    Another fabulous recipe in the first edition - September 2005 - of the new Australian magazine 'Notebook: ideas for living'. It's part of a suggested Father's Day luncheon. I am posting it here for safe-keeping, and for the Zaar World Tour 2005.

    Recipe #135176

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    Low-fat Tiramisu
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     2 Reviews |  By bluemoon downunder

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    Well I don’t suppose ANY Tiramisu is going to be fat-free and still taste like Tiramisu. But this recipe is certainly lower in fat than some of the totally delicious, totally decadent Tiramisu recipes around! It is classified by “The Australian Women’s Weekly” as being medium GI, so at least it's not through-the-roof high GI!. Adapted from “The Australian Women’s Weekly” website.

    Recipe #117375

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    Loz (Almond Sweetmeats)
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     1 Reviews |  By bluemoon downunder

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    These delicious, low-fat Middle Eastern almond sweetmeats are from 'The Best of Lebanese and Middle Eastern Cooking', and have been posted for the 2005 Zaar World Tour. The "resting" time for the paste has not been included in the preparation time below.

    Recipe #141453

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    Raspberry Toffee Sauce
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     1 Reviews |  By bluemoon downunder

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    A quick to make sauce, which can be served warm or cold, and drizzled over icecream, tarts, cakes, pancakes or Aussie Recipe #122581; if you were making this raspberry sauce, you would only need to make the pikelets from the pikelet recipe. This sauce will keep in the fridge for at least a week, but I really can't see it lasting that long! I found this recipe in the colour magazine supplement in yesterday's 'The Sunday Age', a Melbourne newspaper and I'm posting it for the 2005 Zaar World Tour.

    Recipe #142631

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